Colour: Bright pale yellow with a fine and continuous bubble with a perfect mousse.
Bouquet: Clean and fresh, with toasted notes such as coffee, combined with vanilla, fruits such as peach and grapefruit, mineral tones and white flowers.
Palate: Fresh, fruity, creamy and light, with the body from its contact with the yeasts, fine mousse and very pleasant in the palate with hints of raw almonds and hazelnuts.
Each variety is picked and fermented separately. The grapes are destemmed, cooled to 12°C, pressed pneumatically at a pressure of 0.2kg, selection of the most, clarification by gravity and alcoholic fermentation at 14-16°C, the Chardonnay is fermented in barrels of French oak for 8 weeks. Racking after the alcoholic fermentation, blending of the varietal wines, clarification, stabilization and final filtration. Second fermentation in the bottle for a minimum of 15 months in the cellar and later disgorging.
GASTRONOMY AND RECOMMENDATIONS
This cava matches perfectly with citric and powerful dishes, as well with sharp flavours. Fried or poached eggs and rich dishes as Salt Cod "al pil-pil", semi-cured cheeses, foie gras, oily fish with a garnish, Ossobuco, fritters and desserts with a base of chocolate and dried fruits and nuts. The fine mousse makes it refreshing and an ideal complement to help the digestion. The recommended serving temperature is 6°C. To keep the Cava in ideal conditions, it should be stored in a cool and dry place, always in a vertical position. Cava does not improve with time, so we recommend that it is consumed no later than 20 months after its purchase.